Inby, honey twist, pea yellow, Aiwowo, fried liver and fried belly. Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge. Tianjin's Yiba cuisine, Goubuli steamed stuffed bun, Erduoyan fried cake, sticky boiled fish, fruit with a wooden stick, Guifaxiang big twist and spiced donkey meat. Taiyuan's shackles, Daoxiao Noodles, and films. Xi 'an's beef and mutton bread in soup, dry state pot helmet. Lamian Noodles of Lanzhou, oil pot helmet. Roasted mutton, roasted naan and pilaf in Xinjiang. Fried buns in Shandong. Steamed dumplings with scallion oil, soup dumplings, diced buns and crab roe in Jiangsu. Zhejiang shortbread, Chongyang chestnut cake, fresh meat palm, shrimp fried eel noodles, purple rice eight-treasure rice. Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui. Fujian's oyster cakes, hand-grabbed noodles, spiced hooves, and diced paste. Taiwan Province's Duxiaoyue Danzai noodles, eel noodles and golden claw rice noodles. Fried piles and bamboo rice in Hainan. Henan jujube pot helmet, sugar cake, egg bag, blood tea, shredded chicken roll. Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles and Dongpo cake in Hubei. Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup, Huogong stinky tofu. Guangdong's Chicken Pie, Preserved Egg Pie, Frozen Meat Melaleuca Pie, Guangdong Moon Cake, Crispy Lotus Bun, Stinky Steamed Bun, Pink Fruit, Thin-skinned Shrimp Dumpling, Ditty Porridge, Yutu Dumpling, Dry Steamed Crab Yellow steamed dumplings, etc. Guangxi brown meat, Guilin horse meat rice noodles, fried rice worms. Sichuan's egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Dengying beef, steamed beef with steamed flour. Guizhou's changwang noodles, silk dolls, Yelang noodles fish and lotus leaves. Yunnan's braised beef, bait blocks, crossing the bridge rice noodles, etc. In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.